Pumpkin Upside Down Cake

4.3

(39)

30 Reviews

3 Photos

My mom would make this every Thanksgiving. It's better than pumpkin pie!

Submitted by RAINBOWFROGS12

Updated on July 14, 2022

3

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

16

Yield:

1 - 9x13 inch cake

Jump to Nutrition Facts

Ingredients

1 (29 ounce) can pumpkin
1 cup white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
2 cups frozen whipped topping, thawed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Nutrition Facts (per serving)

383	Calories
21g	Fat
47g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 383
% Daily Value *
Total Fat 21g	26%
Saturated Fat 11g	57%
Cholesterol 73mg	24%
Sodium 457mg	20%
Total Carbohydrate 47g	17%
Dietary Fiber 2g	7%
Total Sugars 33g
Protein 5g	10%
Vitamin C 3mg	3%
Calcium 130mg	10%
Iron 2mg	8%
Potassium 223mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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